Sous Vide Pickled Grapes

(26)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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These sous vide pickled grapes are a surprising treat. We put them in chicken salad, but once you get used to the unusual application, they make a great snack, too. They’ll keep in the fridge within an air-tight jar or container for up to one month.
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Ingredients for 4

  • 1 cup red wine vinegar

  • 2 tablespoons ultrafine sugar

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground coriander

  • 1 pound red seedless grapes

  • 1 sprig fresh rosemary

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

  • Step 2

    In a large bowl, whisk together the vinegar, sugar, salt, cinnamon, and coriander. Transfer to a large zipper lock bag and add the grapes and rosemary. Seal the bag using the water immersion technique.

  • Step 3

    Place the bag in the water bath and set the timer for 45 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and let cool to room temperature. Refrigerate in an air-tight jar or container for up to one month.

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180 F / 82.2 C Recipe Temp
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